Cheese Exploration: The Dutch Way

The Netherlands is famous for its cheese, with a rich history of cheesemaking dating back to around 800 BCE. The Dutch have always had a strong connection to cheese due to their land being more suitable for livestock farming than agriculture. Today, the Netherlands is the world's largest exporter of cheese, producing 650 million kilos of cheese annually. While the best-known Dutch cheeses are Gouda and Edam, there are many more varieties to discover.

Gouda: a semi-hard cows' milk cheese, named after the city where it's made

The Netherlands is known for its cheese, and the Dutch connection with cheese goes back to around 800 BCE. In the Middle Ages, cheese was the most important trade product, and the first cheese markets were launched in several cities. Today, the Netherlands is the world's largest exporter of cheese, producing 650 million kilos of cheese annually.

One of the most famous Dutch cheeses is Gouda, a semi-hard cow's milk cheese named after the city where it's made. Gouda is the Netherlands' most-produced and most-exported cheese, and it ranges from semi-hard to hard with a nutty flavour that gets sweeter as it ages. The older Goudas develop "cheese crystals"—white speckles in the golden cheese that add a salty crunch.

Gouda usually comes in large wheels weighing around 12 kilos, but smaller ""Baby Goudas"" are also available, weighing between 250 grams and 1 kilo. There are many varieties of Gouda, including Graskaas, made from the first milkings after the cows are let out to pasture in the spring, and meikaas, which is Graskaas aged for up to one week.

Different ageing processes are used to create a range of Gouda varieties, including:

• Jonge kaas (aged for 4 weeks)
• Jong belegen kaas (aged for 2 months)
• Extra belegen (aged for 7 to 8 months)
• Oude kaas (aged for at least 10 months)
• Overjarig (aged for 1 to 2 years)

Gouda is a versatile cheese that can be used in cooking or eaten on its own. It's a popular choice for sandwiches and goes well with Dutch grain mustard. Older varieties can be enjoyed in crumbly shards with a drizzle of Dutch apple syrup.

Edam: a semi-hard cows' milk cheese, named after the town of Edam

Edam cheese is a semi-hard cheese made from cow's milk. It is named after the town of Edam in North Holland, where it has been produced since the 15th century. Edam is often sold in flat-ended spheres with a pale yellow interior and a red paraffin wax coating, making it easily identifiable. This wax coating also helps the cheese retain moisture and stay fresh.

Edam is a versatile cheese that can be enjoyed in many ways. It has a mild, nutty flavour and a smooth, supple texture. When young, Edam has a dense yet springy texture, but as it matures, it becomes drier and crumblier. Its lower fat content, at around 28% milk fat, contributes to its mild flavour. Edam is a good option for those with lactose intolerance, as it has a low lactose content.

In terms of serving suggestions, Edam can be sliced and enjoyed on its own, added to sandwiches, melted in hot dishes, or used in salads. It pairs well with fruits like apples and pears, as well as savoury items like cured meats and olives. When melted, Edam adds a rich and creamy element to dishes. It can also be grated or sliced as a topping for pizzas, pasta, or salads.

Edam has a rich cultural significance in the Netherlands and is often associated with Dutch culture. It gained popularity worldwide due to its unique shape, distinctive red wax coating, and flavour. It is now exported and enjoyed by cheese enthusiasts globally.

Proper storage is important for maintaining the freshness and flavour of Edam cheese. When stored properly in the refrigerator, it can last for several weeks or even months. It is recommended to keep Edam wrapped in its original wax coating to preserve moisture and prevent mould growth. Once opened, it should be stored in an airtight container or tightly wrapped in plastic wrap.

Boerenkaas: farmhouse cheese, made using raw unpasteurised milk

The Netherlands has a strong association with cheese; it is so iconic to the country that a common nickname for the Dutch is 'kaaskoppen', which literally translates to 'cheeseheads'. The Dutch have been making cheese since around 800 BCE, and the country's landscape is particularly suited to pasture for cows.

One of the many Dutch cheeses is Boerenkaas, which translates to 'farmhouse cheese' or 'farmer cheese'. It is a traditional speciality, protected by the European Union since 2007. It is a true farmstead cheese, handmade from raw unpasteurised milk, and must be produced from milk collected on the same property where it is made. The milk may be from cows, goats, sheep, or buffalo, and at least half of it must be from the farm where the cheese is produced.

Boerenkaas is rich in nutty, savoury flavours, with notes of butterscotch and roasted cashew. It is not overly sweet, like some Goudas, and has a well-balanced flavour. It is often paired with beer and enjoyed as a snack.

To make Boerenkaas, the fresh unpasteurised milk is heated to 29°C, and rennet is added. After about half an hour, the curd is cut into pea-sized grains, and part of the whey is removed. Hot water is then added, and the mixture is heated to 33°C, and then to 36°C. After half an hour of slow stirring, the curd is poured into moulds and left to rest. The cheese is then removed from the mould, turned upside down, marked, and pressed. It is then sprinkled with salt and immersed in brine for between one and six days, depending on its weight. Finally, the cheeses are left to mature in a curing room, where they are turned over until they reach the desired level of ripeness.

Graskaas: grass cheese, a seasonal cows' milk cheese made in spring

The Netherlands is known for its cheeses, with the Dutch connection to cheese stretching back to around 800 BCE. The country is the world's largest exporter of cheese, producing 650 million kilos of cheese every year.

Graskaas, or "grass cheese", is a seasonal cow's milk cheese made in spring. It is made from the first milkings after the cows are released into the pastures, lending the cheese a rich, creamy texture and a naturally yellow colour. Graskaas is typically aged for up to one month, but when it is aged for only one week, it is called meikaas and has a milky colour.

Graskaas is a type of Gouda, the most important and best-known cheese in the Netherlands, making up almost half of the country's cheese production. Gouda is a semi-hard cheese with a 48% milk fat content and a mild to piquant taste. It is aged for at least 10 months and up to four years, with the flavour and hardness intensifying over time.

Gouda is named after the city where it is made and typically comes in large wheels weighing 12 kilos, although smaller "Baby Goudas" are also produced. The cheese has a nutty flavour that gets sweeter the longer it is aged, and older varieties develop crunchy, salty "cheese crystals".

The Gouda family includes many varieties, such as smoked Gouda and extra belegen, which is aged for 7 to 8 months and can be used as a substitute for Jack or Cheddar cheeses. Boeren Goudse Oplegkaas is an aged artisanal summer Gouda made from the milk of grass-fed cows and aged for at least one year.

The Netherlands has a long history of cheesemaking, with dairy farmers producing cheese on a larger scale in the Middle Ages. The first cheese markets were launched in several cities during this period, and cheese became an important trade product. Today, the Netherlands continues to produce dozens of cheese varieties, with a thriving industry of small-scale, artisanal cheesemakers focused on sustainability and animal welfare.

Dutch cheese history: the Dutch have been making cheese since around 800 BCE

The Dutch have been making cheese since around 800 BCE, with Julius Caesar noting in his book, Bellum Gallicum, that the Germanic peoples of the lowlands ate cheese. The land was too wet for growing most crops, but perfectly suited as pasture for cows, so livestock farming was prioritised over agriculture.

In the Middle Ages, dairy farmers began to produce cheese on a larger scale, and the first cheese markets were launched in Haarlem (1266), Leiden (1303), Oudewater (1326) and Alkmaar (1365). The cheese was sold and eaten in the Netherlands and abroad. Dutch cheese became increasingly popular internationally during the Dutch Golden Age in the 1600s, with their long-lasting hard cheeses such as Gouda and Edam taken aboard ships as food for crews on long voyages.

Up until the early 20th century, cheese was made directly on dairy farms. Production then became more industrialised, with the introduction of dairy factories and creameries. However, in recent times, there has been a resurgence of small-scale, artisanal cheesemaking, with a focus on animal welfare and sustainability. There are now entirely plant-based Dutch-style cheeses available, and small organic farms emphasising ecologically responsible cheesemaking.

The best-known Dutch cheeses are still Gouda and Edam, but there are countless more variations. Young and mature cheeses are available, as well as local varieties such as Stolwijk cheese, made by artisans from unpasteurised milk, and North Holland Gouda, which is registered as a protected designation of origin. Traditional cheeses with added flavourings, such as Frisian nagelkaas with cloves and Leidse kaas with cumin, are also popular. Contemporary cheesemakers like to experiment with new flavours, such as nettle, pesto, and lavender.

Frequently asked questions